Shiny and citrusy, this Blood Orange Olive Oil Cake is a surprising dessert that celebrates the season’s most vibrant fruit. Made with Caputo “00” Baking Flour, the crumb bakes up exceptionally mild and delicate, completely balancing the richness of extra-virgin olive oil and creamy Greek yogurt. A layer of jewel-toned candied blood oranges melts into the highest because the cake bakes, making a shiny, aromatic end that’s as lovely as it’s scrumptious. Served heat or at room temperature, this elegant cake delivers the right mix of candy citrus taste and refined simplicity.
Blood Orange Olive Oil Cake
Makes 1 (8-inch) cake
Candied Oranges
- 3 cups (600 grams) granulated sugar
- 1½ cups (360 grams) water
- 3 medium blood oranges (540 grams), sliced 3/16 inch thick
Batter
- 2 massive eggs (100 grams), room temperature
- 1 cup (200 grams) granulated sugar
- 1 tablespoon (6 grams) blood orange zest (about 2 massive oranges)
- ½ cup (113 grams) Olitalia Further Virgin Olive Oil
- ½ teaspoon vanilla extract
- 1½ cups Caputo “00” Baking Flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅛ teaspoon baking soda
- ½ cup (120 grams) plain entire Greek yogurt, room temperature
- 2 tablespoons (30 grams) recent blood orange juice, room temperature
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For candied oranges: In a medium saucepan, deliver sugar and 1½ cups (360 grams) water to a boil over excessive warmth, stirring sometimes till sugar dissolves. Stir in orange slices, and scale back warmth to medium-low. Cook dinner, stirring sometimes, till orange rind has softened, about half-hour.
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Prime a rimmed baking sheet with a wire rack. Utilizing a slotted spoon, take away oranges from pan, and place in a single layer on rack. Let oranges and syrup in pan cool to room temperature.
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Preheat oven to 325°F (160°C). Spray an 8-inch spherical cake pan with baking spray with flour. Line backside of pan with parchment paper.
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Place candied orange slices in a single layer in backside of ready pan, chopping oranges as wanted to totally cowl pan. (It’s possible you’ll not want to make use of all orange slices.) Gently press orange slices to flatten them.
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For batter: Within the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and orange zest at excessive velocity for 30 seconds to 1 minute. Add Olitalia Further Virgin Olive Oil in a gradual, regular stream, beating till mixed. Beat in vanilla. 6. In a medium bowl, whisk collectively Caputo “00” Baking Flour, baking powder, salt, and baking soda. In one other medium bowl, whisk collectively yogurt and orange juice. With mixer on low velocity, step by step add flour combination to butter combination alternately with yogurt combination, starting and ending with flour combination, beating till mixed after every addition and stopping to scrape sides of bowl. Gently unfold batter onto oranges in pan.
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Bake till a wood decide inserted in middle comes out clear, 50 to 55 minutes, masking with foil after 35 minutes of baking to stop extra browning. Let cool in pan for 10 minutes.
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Rigorously invert cake onto a serving platter, and gently take away parchment. Evenly brush cooled reserved syrup onto oranges. Serve heat or at room temperature. Retailer cake in an hermetic container for as much as 3 days. Refrigerate remaining syrup and any remaining orange slices in an hermetic container for as much as 1 week.
Professional Tip: Add leftover syrup to scorching or iced tea, brush onto desserts or breads, or shake right into a cocktail. Chop candied oranges right into a fruit salad, serve with yogurt, oatmeal, or ice cream, or stir into cake or fast bread batter.
